Southern-Style Corn Bread
Make perfect Southern-style Corn Bread with this easy recipe. Golden, moist, and slightly sweet with a crispy crust ready in just 40 minutes.
Equipment
- oven
- 9-inch cast iron skillet or 8x8-inch baking dish
- large mixing bowl
- medium bowl
- whisk
- spatula or wooden spoon
- measuring cups
- measuring spoons
- wire rack
- oven mitts
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal medium grind
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients
- 1 large egg at room temperature
- 1 cup buttermilk cold
- 1/2 cup unsalted butter melted and slightly cooled (1 stick)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place a 9-inch cast iron skillet or an 8x8-inch baking dish into the oven as it preheats to ensure it gets nice and hot, about 10 minutes.
- In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until they are thoroughly combined and there are no visible clumps.
- In a separate medium bowl, whisk the large egg until it's slightly frothy. Gradually add the cold buttermilk and the melted and slightly cooled unsalted butter, continuing to whisk until all the wet ingredients are fully incorporated.
- Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. The batter should be slightly lumpy; take care not to overmix, as overworking the batter can result in tough cornbread.
- Carefully remove the hot skillet or baking dish from the oven using oven mitts. Pour the prepared batter directly into the hot pan. You might hear a slight sizzle, which helps create a wonderfully crispy crust.
- Return the skillet or baking dish to the preheated oven and bake for 20 to 25 minutes. The cornbread is done when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
- Once baked, let the cornbread cool in the pan on a wire rack for at least 10 minutes before slicing and serving. This brief resting period allows the cornbread to set properly and makes for easier removal from the pan.
Notes
Take care not to overmix the batter as overworking can result in tough cornbread. Letting it cool briefly makes for easier removal from the pan.